Kinetic study on vinegar production using star fruit juice

A study was undertaken to produce Star fruit vinegar (Averrhoa carambola) juice through double stage fermentation with the use of microorganisms namely Saccharomyces cerevlszae and Acetobacrer acetl. The star fruit juice with optimum glucose concentratIOn (20%) was used and growth kinetic study o...

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Main Authors:	Abdul Karim, Mohamed Ismail, Kamaruddin, Noor Izzaida
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/20973/ http://irep.iium.edu.my/20973/ http://irep.iium.edu.my/20973/1/kinetic_study_-_C25.pdf

id	iium-20973
recordtype	eprints
spelling	iium-209732012-07-04T02:36:39Z http://irep.iium.edu.my/20973/ Kinetic study on vinegar production using star fruit juice Abdul Karim, Mohamed Ismail Kamaruddin, Noor Izzaida TP248.13 Biotechnology A study was undertaken to produce Star fruit vinegar (Averrhoa carambola) juice through double stage fermentation with the use of microorganisms namely Saccharomyces cerevlszae and Acetobacrer acetl. The star fruit juice with optimum glucose concentratIOn (20%) was used and growth kinetic study of the cultures to optimize operational conditions ( agitation speed and inoculums size) in 2L bioreactor for production of star fruit vinegar was conducted .An experimental design using the Central Composite Design by Design Expert software, where the main factors Impeller speed(rpm) and moculums sizes (% inoculums) were optimized affecting the production of acetic acid in fruit Juice during fermentation. Sampling of the were done every 12 hours during 4 days of fermentation time to analyze cell concentration (OD 600 nm), Total Cell Number, cell dry weight, reducing sugar, ethanol and acetic acid production. On the different combination of factors for all 9 runs of experiment conducted, It was found optimum production of acetic acid was achieved with agitation speed of 250 rpm and 5% inoculums sizes where highest ethanol production of 17.8% or 150.34 g/L. and 2.76% acetic acid (TA) was obtained. This combination of parameters produces the highest specific growth rate, u and highest yield which are 0.859 and 0.342 g/g of the culture was obtained. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20973/1/kinetic_study_-_C25.pdf Abdul Karim, Mohamed Ismail and Kamaruddin, Noor Izzaida (2011) Kinetic study on vinegar production using star fruit juice. In: Current research and development in biotechnology engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 203-206. ISBN 9789674181444 http://rms.research.iium.edu.my/bookstore/default.aspx
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Abdul Karim, Mohamed Ismail Kamaruddin, Noor Izzaida Kinetic study on vinegar production using star fruit juice
description	A study was undertaken to produce Star fruit vinegar (Averrhoa carambola) juice through double stage fermentation with the use of microorganisms namely Saccharomyces cerevlszae and Acetobacrer acetl. The star fruit juice with optimum glucose concentratIOn (20%) was used and growth kinetic study of the cultures to optimize operational conditions ( agitation speed and inoculums size) in 2L bioreactor for production of star fruit vinegar was conducted .An experimental design using the Central Composite Design by Design Expert software, where the main factors Impeller speed(rpm) and moculums sizes (% inoculums) were optimized affecting the production of acetic acid in fruit Juice during fermentation. Sampling of the were done every 12 hours during 4 days of fermentation time to analyze cell concentration (OD 600 nm), Total Cell Number, cell dry weight, reducing sugar, ethanol and acetic acid production. On the different combination of factors for all 9 runs of experiment conducted, It was found optimum production of acetic acid was achieved with agitation speed of 250 rpm and 5% inoculums sizes where highest ethanol production of 17.8% or 150.34 g/L. and 2.76% acetic acid (TA) was obtained. This combination of parameters produces the highest specific growth rate, u and highest yield which are 0.859 and 0.342 g/g of the culture was obtained.
format	Book Chapter
author	Abdul Karim, Mohamed Ismail Kamaruddin, Noor Izzaida
author_facet	Abdul Karim, Mohamed Ismail Kamaruddin, Noor Izzaida
author_sort	Abdul Karim, Mohamed Ismail
title	Kinetic study on vinegar production using star fruit juice
title_short	Kinetic study on vinegar production using star fruit juice
title_full	Kinetic study on vinegar production using star fruit juice
title_fullStr	Kinetic study on vinegar production using star fruit juice
title_full_unstemmed	Kinetic study on vinegar production using star fruit juice
title_sort	kinetic study on vinegar production using star fruit juice
publisher	IIUM Press
publishDate	2011
url	http://irep.iium.edu.my/20973/ http://irep.iium.edu.my/20973/ http://irep.iium.edu.my/20973/1/kinetic_study_-_C25.pdf
first_indexed	2023-09-18T20:31:42Z
last_indexed	2023-09-18T20:31:42Z
_version_	1777408779557535744

Kinetic study on vinegar production using star fruit juice

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